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Make your own delicious Chinese tea eggs

14/07/2015

Tea eggs finished product

Yes, Chinese tea eggs.

Just imagine something like a boiled egg soaked in soy sauce with a blend of black tea and spices similar to those used to make chai. And I do love chai.

Okay. That does sound weird but I assure you that these eggs are delicious. And they’re great in winter as the spices add a warming energy to the eggs.

Another ingredient in these eggs is tangerine/mandarin/citrus peel. You can make your own dried citrus peel if you like. In Chinese Medicine we refer to the peel as ‘chen pi’ and it’s used to resolve a condition known as ‘food stagnation’. That is, when you over eat or feel like you’ve got food stuck in your stomach that moves slowly. Chen pi is a good accompaniment to rich food to aid digestion.

I also substituted the soy sauce for gluten free tamari.

These tasty, protein-rich treats are often made for Chinese New Year but why not have them all year round?

Here’s the recipe I use.

And here is a photo journey of making my tea eggs:

Tea eggs boiling

Boil the eggs only for 3 minutes. Afterwards gently crack the shells without breaking through them.

Tea eggs spices

Prepare your spices, and put aside some soy sauce and a touch of sugar.

Tea eggs boiling spices

Add the spices and soy sauce to the water with the eggs with their cracked shells, then boil and simmer.

Tea eggs finished product

After soaking the eggs for at least 2 hours you can peel the eggs. The longer you soak the eggs the darker the marbling effect on the egg whites will be!

For further information on Chinese Medicine contact Dr Sarah George (Acupuncture).  Sarah is a practitioner of acupuncture (AHPRA registered), massage therapy and natural health at her Broadbeach clinic and is the Chinese Medicine Senior Lecturer at the Endeavour College of Natural Health Gold Coast campus.

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One Comment leave one →
  1. 14/07/2015 9:38 pm

    Interesting never heard of it

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